Description
These Irresistible Crab Stuffed Portobello Mushrooms deliver tender portobello caps filled with creamy, flavorful crab, aromatic spices, and melty cheese.
Ingredients
Scale
- 2 large Portobello mushrooms, stems removed
- 1/2 cup crab meat (cooked, canned, or fresh)
- 1/4 cup mayonnaise
- 2 tablespoons green onion, chopped
- 2 tablespoons celery, finely diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Clean mushroom caps with a damp towel. Remove stems and scrape out gills if desired.
- In a bowl, combine crab meat, mayonnaise, green onion, celery, garlic powder, onion powder, paprika, salt, and pepper. Mix until creamy.
- Place mushroom caps gill-side up on a baking dish.
- Spoon the crab mixture evenly into each mushroom.
- Top with mozzarella and optional Parmesan cheese.
- Bake for 20–25 minutes or until mushrooms are tender and cheese is golden and bubbly.
- Cool for 2–3 minutes before serving. Garnish with herbs or extra green onion.
Notes
- Perfect for entertaining or quick weeknight meals.
- Can substitute crab with other seafood if desired.
- Adjust seasonings to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
Keywords: Crab Stuffed Portobello Mushrooms, Crab, Portobello, Gluten Free, Appetizer